Journal Article

·2016 OPEN ACCESS

Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants

Merve Tomaş YTU , Jules Beekwilder , Robert D. Hall , Osman Sağdıç YTU , Dilek Boyacıoğlu , Esra Çapanoğlu

Food Chemistry

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Food science Naringenin Rutin Chemistry Antioxidant Flavonoid Digestion (alchemy) Antioxidant capacity In vitro Anthocyanin Biochemistry Chromatography

Subject Areas

Phytochemicals and Antioxidant Activities ·Biochemistry ·Health Sciences
Biochemical Analysis and Sensing Techniques ·Nutrition and Dietetics ·Health Sciences
Bee Products Chemical Analysis ·Insect Science ·Life Sciences

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